Eastern European Cold Soup

The heatwave is unbearable and hot and heavy food just doesn't seem appealing. Or is that just me? Luckily I have come across this Eastern European soup which is cold and light and is literally called Cold Soup. 

Ever since the degrees started going up, I keep eating it, especially cause it takes only 5 minutes to make it so, if you want to join me, here is how to make it. 

First of all, you will need:

2-3 boiled eggs

500g marinated beetroot

1/2 cucumber

1 spring onion 

750g Water

1.To start off, if your eggs aren’t boiled yet. Boil the eggs. (I did more than 2-3 since I wanted to leave them for a snack or for breakfast the next day) 

 

2.Then, take the marinated beetroot (which I got at a local Eastern European shop) and add them to a saucepan

 

3.Cut the cucumber into small squares, add to the beetroot. 

 

4.Cut the spring onion into small pieces and add in with cucumbers and beetroot. 

 

5.At this stage you can also add other vegetables like on this particular day I added Radish and it tasted amazing in the soup. 

6.Fill all that with cold water and mix it together. 

7.I squeezed a lemon into the saucepan as-well to give it a bit of a sour taste but that is completely optional. 

                                                         And that’s it. 

You can find other recipes that use water and buttermilk but I personally like to just add sour cream to my bowl of soup rather than the whole saucepan because then the sup can remain the thee fridge and won't go bad for longer. But make sure to add one or the other to finish off the soup to its perfection. 

You can also add some dill on top ( I love dill and add it everywhere)

I absolutely love this soup since it’s so quick, light and it is a perfect for a summer meal.

If you try this out, let me know what you think. 

See you all next week with a new post,

Yours Truly,

E. xxx